Saturday, September 8, 2012

Super late nectarine upside down chiffon cake

Okay well I actually had this made way before tuesday... But anyway. This cake was an epic fail in my opinion. I mean, it looked nice but wow. It tasted like tofu. Or some kinda sweetened soy type dessert… I honestly have no idea what happened. I didn't really substitute much? it was kinda sunken in and wet looking so I covered the top with streusel and I had an inner layer of fresh apricots.. Oh, and I used light brown sugar instead of dark. Seriously though, if anyone has any idea how this could've possibly become soy tasting, please please let me know, because I swear, there were no soy products even near this..
I loved loved loved making the meringue though, it's just so mesmerizing watching this clear gooey liquid just puff up and look like cotton (:

1 comment:

  1. Sounds like you had an interesting experience. The substitution between light & dark brown sugar shouldn't have impacted things too much.
    It looks pretty